Braised Venison with Mushroom cooked in red wine and bitter Chocolate sauce

£22.00

This classic dish from burgundy is one of my favourites, I have given a twist of modern touch for the spring and the venison is cooked with red wine for 2 h and a touch of dark chocolate with Paris Mushroom 
• Deliver in a Disposable Packaging: Packaging cold delivery
recipes from chef Munier, Individual Main course, elaborated with fresh seasonal ingredients.
Store in a refrigerator and consume on the next 2 days

Delivery is on disposable packaging and cold delivery
Serve 1 portion and weight is about 280g

Availilability: In Stock

Contains allergens: celery, Milk, lactose, wheat, gluten, 

Delivery is on disposable packaging and cold delivery 

Serve 1 portion and weight is about 280g  

For a conventional oven: Preheat the oven to 6/8-175 ° C for 15/20minutes.

Individual Main course, elaborated with fresh seasonal ingredients.

All instruction is on the packaging to warm up the dish

How to heat  – 

*Remove the packaging from the fridge and leave them at room temperature for about 30 mins.

*remove the top of the foil box

*Heat the food in an oven for 20 to 30 mins in the oven at 170 degrees to 185 degrees